Less is More- Sustainable animal protein for our health & our planet
Lucy Williamson
Consumers have a rapidly increasing interest in a ‘plant-based’ diet. And so they should. Its abundance of fibre and antioxidants protect us from illness associated with ageing, like heart disease and cancer as well as reducing the risk of Type 2 Diabetes, with much of this protective effect being linked to its role nurturing our ‘Gut Health’. But what do health professionals actually mean by recommending a ‘plant-based’ diet?
Our UK Eatwell Guide, the Public Health England (PHE) recommended balance of foods for our best health, the Mediterranean Diet and even the Planetary Health Diet, described as the optimal diet for people and planet, all value the key role of dairy, meat, fish and eggs from sustainable farming systems, while increasing the amount of fibre-rich food we eat. Just as our own Gut Health is nurtured by more natural food choices, cows reared as ‘pasture-fed’ (their most natural food source) have optimal gut bacteria too, which reduces their methane output & increases healthier, unsaturated fats and Vitamins in their meat. When it comes to animal-protein; we need to choose quality over quantity.
As a Registered Nutritionist and parent of two teens, I’m anxious about the rise in cases in cases of Rickets and Osteomalacia1 (soft bones in adulthood), Iron deficiency in teenage girls (we know in the UK that 48% have low intakes of iron2), a lack of Vitamin D associated with Covid-19 recovery3, the rise in Iodine deficiency in the UK, Vit B12 being crucial for nerve function and to prevent anaemia and our low intake of oily fish (its Omega 3 being associated with heart-health; much more plant omega 3 is required for this effect). Science shows us that animal protein foods are by far the best source of vital nutrients to minimise these diseases, and when it comes to Iron and Iodine, we’re talking about the correct brain development of the unborn baby into the first few years of life.
So how do we ensure this correct balance of nutrients for long-term health, while addressing climate change & the health of our environment?
As Nutritionists, we need to give clarity on the importance of quality animal protein – to tell the story of the valuable ‘hidden’ micro-nutrients it provides for our health when eaten as part of a plant-based diet, and the key role its British farming systems play, in maintaining the balance of our very natural cycle of nature.
37 world-leading scientists from 16 countries who form the Eat Lancet Commission, define the Planetary Health Diet mentioned above as the optimal way to eat - healthy diets from sustainable farming systems, to ensure global food security by 20504 while addressing UN Sustainable Development Goals. As their report summary states, ‘Food is the single strongest lever to optimise human health and environmental sustainability on Earth.’
Cows – our great ‘up-cyclers’
So, we need to continue shouting out about our natural resources on this maritime island, which our farming systems embrace. Take our biggest natural resource, grass, plentiful due to our rain, and efficiently converted from an inedible human food to highly nutritious milk and meat, by grazing cows. They trample carbon-rich plants into the soil as they roam, capturing carbon underground thanks to the billions of microbes in every handful, maintaining soil health and a balanced ecosystem. Although UK agriculture produces 10%5 of our greenhouse gas emissions, adjusting for this carbon-capture by cows reduces it to less than 4%6
As a Nutritionist with a background as a Vet, this story which needs to be shared loud and clear in 2021 has become more of a ‘calling’ for me, such is the urgency for our health and our planet. My professional code of conduct requires the use of evidence-based science to effectively advise on good food choices, so...
...this year I’ll be championing our sustainable British farming systems, both arable and animal produce, as not only providing vital nutrients for our health, but being the very cog in the wheel for the health of our environment, both of which are the biggest concerns of our time.
1. Uday, S,. Högler, W., Prevention of rickets and osteomalacia in the UK: political action overdue Archives of Disease in Childhood 2018;103:901-906
2. National Diet and Nutrition Survey NDNS: Years 9 to 11, Rolling Programme (2016/2017 to 2018/2019)
3. O'Shea, P., Griffin, T., Brennan, M., & Mulkerrin, E. (2020). COVID-19: The older adult and the importance of vitamin D sufficiency. Journal of Nutritional Science, 9, E40. doi:10.1017/jns.2020.36
4. Willett, W., et al (2019) Food in the Anthropocene: the EAT– Lancet Commission on healthy diets from sustainable food systems
5. UK Climate Change Risk Assessment 2017 ISBN 9781474137423 ID SGD0013128 01/17
6. Tapio, I., Snelling, TJ., Strozzi, F., Wallace, RJ., (2017) The ruminal microbiome associated with methane emissions from ruminant livestock Journal of Animal Science and Biotechnology; 8:7, DOI:10.1186/s40104-017-0141-0
Share:
You may also be interested in...
As part of British Food Fortnight this year we would like you to welcome you to Honeybuns bakery for an exclusive peek behind the scenes. Taking place on Saturday 11 October, this exclusive event will include a tour of our artisan bakery, followed by a guided walk around the nature reserve here at Naish Farm, and finishing with oodles of cake tastings (of course!). We have two sessions on the day. The first runs from 2.00pm to 3.30pm, and the second from 3.30pm to 5.00pm. £15 per person payable on booking. All monies go to The Big Yellow Bus Garden Project, a local community garden. Spaces are limited so make sure you book your place. Contact details below.
Growing numbers of customers want to buy British food Support for British farmers and food producers is palpable here in the South West. The snaking queues at numerous farm shops such as Teals, Darts Farm and Felicity’s are testament to a growing market for thoughtfully and locally produced fresh food. The phenomenon that is Jeremy Clarkson’s Diddly Squat has also turbo charged interest in our amazing British food heritage. Deliciously stocked rural vending machines are also tapping into this sustained interested in artisan food. Our local one at Woodbridge Farm, home of the esteemed Blue Vinny cheese, sells beautiful chutneys, cheeses, yoghurt and fresh milk with not a single mass produced sausage roll in sight. You can pop in there 24/7 knowing that everything there is made either on the farm or in Dorset. According to Emily Davies, owner of Blue Vinney, "With business costs rising and no proportional improvement in the milk price for decades it has provided us with an invaluable opportunity of maintaining control over our own products as well as a brilliant shop window for education, trialling anything new or seasonal and just having fun." Quoting from the Public Sector Catering website, “more than 80% of people surveyed believe it’s important to buy British Food”. The stats from the Red Tractor Assurance Scheme are even more heartening, “91% trust UK food that is exclusively produced in the UK”. British Farming and Food have weathered the storm - it’s now time to celebrate Following on from the brutal challenges of the pandemic, lockdowns and the ensuing cost of living crisis, consumer confidence fell in British Food from 2021-2024. The Ukraine crisis with its disruption to the supply of key ingredients from wheat to sunflower oil led the United Nations to state, “The United Nations has warned that the combination of COVID-19 pandemic and Russia-Ukraine crisis has led to the biggest food crisis after the World War II”. Gloomy days indeed - heaven knows we are ready for a bit of a party. So the fact that trust in British Food is now at its highest since 2021 truly is something to celebrate. By popping up your British Food Fortnight bunting and going all red white and blue on your chosen day(s) your team and your customers can wave the flag for our fabulous food heritage. From the iconic Cornish pasty to the creamy Cranachan of the Highlands, our beloved isle is full to bursting with gastronomic treasure.
The organisers of British Food Fortnight and its official retail partner, Morrisons, have launched this year’s Community Competition to identify and recognise individuals, community groups, and organisations driving positive change in their local food systems. A key initiative which runs from 26 September to 12 October, the newly titled Love British Food Champion of Change competition is a celebration of the people creating deeper connections to British produce across their communities. In partnership with Love British Food, Morrisons is encouraging nominations from individuals and organisations, with the retailer’s in store network of community champions playing a key role in the nominations process. Morrisons Community Manager, Joseph Clark-Bland, said; “The Champion of Change competition is a chance for the industry to celebrate the unsung heroes working tirelessly to make British food the first choice on every plate. We look forward to giving recognition to those who share Morrisons values by inspiring others to explore the incredible variety and quality of food grown right here in the UK.” The competition provides a platform for recognising those creating stronger connections with British food. Morrisons’ involvement in this initiative aligns with its ongoing efforts to support a sustainable food system and champion the use of high-quality, locally sourced British ingredients. Love British Food founder, Alexia Robinson encourages competition entries ahead of the deadline on 12 October 2025. “We’d love to hear about inspirational people, whether they’re championing British produce from farms or in schools, universities, care homes, hospitals or restaurants. Nominees could be making a tangible difference by reducing food waste, food miles, alleviating food poverty, or promoting healthy, seasonal diets. Any initiative that supports British food and encourages others to make informed food choices would make ideal candidates, so please share their stories with us.”
Get ready to savour success during British Food Fortnight. Love British Food, in partnership with Morrisons, is seeking extraordinary individuals and community groups making a real difference in their local food systems to crown the 2025 Champion of Change. The newly launched community competition is a key initiative during British Food Fortnight which runs from 26 September to 12 October. An opportunity to celebrate the people creating deeper connections to Britain’s food roots, the campaign founder, Alexia Robinson encourages people to submit competition entries. “This is an opportunity to recognise the hard work of those building a better, more sustainable food future. If you’re driving change in your community, we want to share your inspirational stories! “In 24 years of organising British Food Fortnight, one thing that consistently astounds me is the dedication of people working at a grass roots level. Anyone making a tangible difference, whether by reducing food waste, food miles, alleviating food poverty, or promoting healthy diets, any initiative that supports British food and encourages others to make informed food choices are worthy champions.” As Love British Food’s official retail partner, Morrisons, is encouraging nominations from its customers through the store’s network of community managers. Morrisons Community Manager, Joseph Clark-Bland encourages people from across the UK to get involved; “As champions of British food, we are delighted to support Love British Food’s Champion of Change competition. This is a chance to celebrate the unsung heroes who work tirelessly to make British food the first choice on every plate. The competition provides an exciting platform to recognise those having a lasting impact on their communities by developing a stronger connection with British food.” Individuals can submit their nominations online, sharing why their nominee deserves to be celebrated in no more than 500 words. The deadline is Sunday, 12 October 2025. For more information please visit: https://www.lovebritishfood.co.uk/community-competition
Here at Fresh Direct, the UK’s leading wholesale fresh produce supplier, we fully understand our responsibility to set a precedent for others to follow when it comes to sustainability. Our vision is very clear – we will continue to lead the industry by championing UK farmers, embracing regenerative practices, and driving meaningful change across the sector – and we have a number of initiatives under way to deliver this vision. Irrespective of sector, the public care more than ever about where their food comes from and the standards in place to demonstrate sustainable sourcing. And as part of our efforts to meet customer needs, we recently announced a commitment to ensure all contracted UK fresh produce growers are LEAF Marque certified by the end of 2025. This move strengthens our environmental standards, with a focus on supporting growers to implement more sustainable farming practices. These include energy efficiency and carbon reduction, responsible soil and water management, minimising waste, and enhancing local biodiversity. Our Managing Director Andy Pembroke, said: “As a business, we are not only committed to reducing our impact on the environment, but also to ensuring we make a positive contribution to a more sustainable future for farming. And we want to work with growers who share that vision. Making this pledge for all our contracted UK fresh produce to be LEAF Marque certified represents a real step forward for our sector and we are grateful for the support of our growers who have really stepped up to the challenge. It’s also fantastic news for our customers who can see our demonstrable commitment to a sustainable future.” As we work towards full LEAF certification by the end of 2025, the initiative aligns with broader efforts to accelerate the transition to more resilient, transparent, and environmentally conscious food systems. Clare Mike, Director of Technical & Business Development at LEAF (Linking Environment and Farming), added: “Fresh Direct’s pledge is a significant milestone in the journey towards more sustainable and resilient farming systems. This commitment not only supports the adoption of Integrated Farm Management practices but also demonstrates a proactive approach to climate change, biodiversity, and soil and water health. We’re proud to collaborate with forward-thinking partners like Fresh Direct, whose leadership sets a powerful example for the entire foodservice sector.” She added: “This exemplifies the kind of collaborative action needed across the agri-food sector to drive meaningful change. By aligning its supply chain with LEAF Marque standards, Fresh Direct is not only enhancing the sustainability of their operations but also setting a precedent for others to follow. It is through such leadership and commitment that we can build a more resilient food system for the future.” It's a cliché – but as an organisation it’s true that we are on a journey to deliver a better future. I have confidence my expert colleagues and the network of committed British growers we work with will take us to a destination we can all be proud of. Contributor Bio Lee O’Mahoney is Brand Marketing Manager at Fresh Direct . Along with the rest of the Marketing team his focus is on championing the brand, communicating the market leading initiatives the organisation delivers, and putting a voice behind dedicated partner growers and their glorious produce.
As British Food Fortnight approaches (26 September to 12 October), food supply chain partners are joining forces to champion Love British Food’s call for businesses and consumers to ‘Make the Switch’ and choose British produce – not only during the campaign, but all year round. The pledge encourages retailers, public sector caterers, hospitality providers, and households to make small, manageable changes to their buying habits, opting for seasonal British ingredients wherever possible. This approach, say campaign supporters, can have a ripple effect – boosting food security, strengthening local supply chains, and safeguarding high welfare and environmental standards. Alexia Robinson, Founder of Love British Food, says: “Supporting British food doesn’t have to be an all-or-nothing approach. By encouraging businesses and home cooks – to take one simple step with their food choices, we can make a lasting difference to the resilience of our food system.” Industry figures backing the pledge include the campaign’s partners Bon Culina, Brakes, Fresh Direct and Glebe Farm. Collectively, they are calling on their networks to play an active role in ensuring that British farmers’ produce reaches more plates across the UK. The campaign comes at a time when food security is under increasing scrutiny, and when the public is being urged to recognise the value of Britain’s world-class farming. By making small, conscious choices to buy British, consumers and businesses alike can invest in farm businesses, support rural communities, and create a more sustainable future for UK food and farming. British Food Fortnight is the UK’s biggest annual, national celebration of the diverse, sustainable food produced across the country.
Both British Food Fortnight (26 September – 12 October) and the National Harvest Service at Westminster Abbey (16 October), serve as important reminders of the essential role that British farming plays in our economy, communities and national security. Our farmers consistently produced world-class food. But unless there’s a clear route from farm to fork – through retail shelves, foodservice and hospitality menus – we risk undervaluing this national asset. Love British Food continues to call on businesses and consumers to pledge to ‘make the switch’ – to consciously choose British produce. While the concept of ‘buy British’ is not new, the impact of making small, manageable seasonal switches is often underestimated. Seemingly small changes can create a ripple effect, ensuring a more resilient, sustainable food system. The commitment to support British food is not an ‘all or nothing’ approach. By encouraging retailers, caterers, and consumers to take one simple step with their food choices, we can strengthen our food supply chain. At a time when food security is increasingly under scrutiny, the ‘small switch’ approach provides a realistic pathway to supporting British food and farming. It ensures that we are investing in farm businesses, while building a more sustainable food system for the future. We urge everyone to pledge to make the switch, and make a lasting difference, together. Alexia Robinson, Founder, Love British Food Andy Jones, Head of Service Development, Bon Culina Cathy Amos, Head of Customer Marketing Public Sector, Brakes James Armitage, Marketing Director, Fresh Direct Phil Rayner, Owner and MD and Jez Allman, Head of Commercial, Glebe Farm Foods Jenny Jefferies, Author, Food Columnist, Producer & Campaigner
As proud partners of Love British Food, Bon Culina and Glebe Farm Foods recently came together for a visit that celebrated collaboration across the food supply chain. The Bon Culina team, led by Head of Service Development Andy Jones, was welcomed to Glebe Farm Foods’ state-of-the-art facilities in Cambridgeshire by Philip Rayner, Managing Director and Founder for a tour and first-hand insight into their unique gluten-free oat production. The visit highlighted a shared mission – to ensure that British produce is celebrated, understood, and chosen across public sector catering procurement, from hospitals and care homes to schools and universities. A meeting of shared values Both Bon Culina and Glebe Farm Foods are committed to high-quality British ingredients, shorter supply chains, and sustainability. For Bon Culina, this means sourcing as locally as possible, building strong relationships with producers, and maintaining rigorous standards for nutrition and taste across the 151 hospitals they supply. For Glebe Farm Foods, it means managing Britain’s only farm-to-table gluten-free oat supply chain – from sowing and harvesting through to processing and packaging – right here in the UK. Andy Jones, past chair of HCA and PSCA and who sits on government think tanks, praised the visit as “enlightening” and commended the cleanliness and efficiency of Glebe Farm Foods’ processing operation. He noted how seeing the journey from field to finished product reinforces the value of connecting caterers directly with producers. Strengthening the public sector’s British food offering The collaboration is more than just a meeting of minds – it’s a practical step towards increasing the availability and visibility of British-grown ingredients in public sector menus. By building understanding between suppliers and caterers, both organisations can help overcome barriers, identify new recipe opportunities, and promote provenance to consumers. As part of the day’s discussions, Andy encouraged Glebe Farm Foods to explore opportunities with public sector catering bodies such as the Hospital Caterers Association, LACA, TUCO, and the National Association of Care Catering. These forums provide a direct route to decision-makers and can help amplify the role of British food in the sector. A legacy of championing British Andy’s involvement in Love British Food spans over two decades, alongside his leadership in campaigns such as Nutrition and Hydration Week. He believes initiatives like the Glebe Farm Foods visit are vital in turning seasonal campaigns into long-term change. “Partnerships like this are how we make a real difference,” Andy said. “From farm to fork, everyone has a role to play in ensuring the food we serve is not only nutritious and delicious, but also supports our farmers, reduces food miles, and strengthens our national food security.” Of the visit, Philip said: “Meetings such as the one with Bon Culina help develop relationships and recipes with Glebe Farm Foods . It’s a great way to ensure we can both work to get more British food and drink into hospitals and schools.” A view to the future The visit has already sparked ideas for how Glebe Farm Foods’ products might be incorporated into Bon Culina’s recipes, helping to broaden their British offering while keeping quality and sustainability at the forefront. Both teams left the day energised by the potential for collaboration – proving that when producers and caterers work hand in hand, British food can truly take centre stage in the public sector. Visit BonCulina Foodservice and Home - Glebe Farm for more information. Love British Food partners can arrange a similar visit by emailing: office@glebefarmfoods.co.uk
